Beet & Burrata Salad Recipe
Herb Whipped Burrata Cheese, Roasted Beets, Arugula, Spiced Pepitas
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Roast the Beets
Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and place them on a baking sheet. Roast in the oven for about 45-60 minutes, or until tender. Once cooked, allow them to cool, then peel and slice into wedges.
- 2
Prepare the Herb Whipped Burrata
In a food processor, combine the burrata cheese, fresh herbs, lemon juice, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning to taste.
- 3
Toast the Pepitas
In a skillet over medium heat, add the pepitas. Toast for about 5-7 minutes, stirring frequently, until they are golden and fragrant. If desired, sprinkle with cayenne pepper while toasting for added spice.
- 4
Assemble the Salad
On a large serving platter, layer the arugula, roasted beet wedges, and dollops of herb whipped burrata. Sprinkle the toasted pepitas on top.
- 5
Serve
Drizzle with olive oil and additional seasoning if desired. Serve immediately.
